Soak black-eyed peas overnight.

Drain the soaked black-eyed peas.

In a medium saucepan, combine black-eyed peas, chopped onion, chopped carrots, chopped tomatoes, savory, marjoram, red pepper flakes, bay leaves, and cinnamon stick.

Add water and stir to mix.

Bring the mixture to a boil over moderately high heat (about 3 minutes).

Reduce heat to a gentle simmer, partially cover, and cook until peas are tender (about 50 minutes).

Mix in corn, black pepper, and salt.

Cook uncovered for 5 minutes.

Remove and discard bay leaves and cinnamon stick.

Serve each portion topped with yogurt.